Skip to content
Loading map…

Wing Snob

80 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the QUAT sanitizer pails measured 50ppm when tested. Informed operator who refilled pail with fresh sanitizer and retested. Remeasured concentration was then acceptable (200ppm).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)These details were further discussed with Ash, manager and direction was provided by AHS for the business to reevaluate the sauce storage practices. The AHS "Time as a Public Health Control" application was also provided to the operator for consideration.**October 10th - Same observation was noted with the sauces and the hot holding water bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)**October 10th - Same observation was noted with the sauces and the hot holding water bath.
  3. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)These details were further discussed with Ash, manager and direction was provided by AHS for the business to reevaluate the sauce storage practices. The AHS "Time as a Public Health Control" application was also provided to the operator for consideration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grease capture system below the deep fryer was leaking onto the floor and repairs were underway at the time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove cardboard below storage pails located below the sink area.Remove plastic adhesive on new stainless steel wall panel located in the deep frying area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Provide covers for garbage cans located in kitchen.
  7. Monitoring Inspection

    0 infractions